For the duck:
Soak the wood chips in water for about 1 hour
ney; mix well.
Cook for 12 to 15 minutes,
he boil.
Simmer gently for 45 minutes.
Strain, return
f your leftover ham.
Cook on medium heat for 20 minutes
nto duck schmaltz, if desired). Let sit at room temperature for 20
generously greased
For easy handling have the duck half frozen, remove
For the red wine sauce:<
yme. Seal, and massage the duck legs through the bag until
e skin side of the duck being careful not to
For the duck, place mushrooms in medium heatproof
Heat a large wok and add oil.
Add mushrooms, cook for 3 minutes until they start to soften and brown.
Add duck, cook for 1 minute.
Add garlic, ginger, and chilie, stir well, cook for a further 2 minutes.
Add sweetcorn, mange tout, cook for 2 minutes.
Add soy sauce, cooking wine, and hoisin sauce. cook for a few minutes until thickened and heated through.
Add cashews, stir well to heat through.
Serve with boiled or egg fried basmati rice.
iced onions. Stuff each duck with the rosemary/onion mixture
ven to 400\u00b0F.
For the rosti, cook potatoes in
iquid is the glaze for the duck.
Preheat the oven
eeze in the freezer.
Duck Confit:
Day 1:<
he red pepper and cook for 1 minute. Drain, rinse under
b>duck renders at least 1 cup of fat. Ask your butcher for
0 minutes for a slightly rare duck, or 2 hours for a well
For the rub: combine all rub
clude marinating time.
Method for the duck.
Combine all marinade